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Chicken cordon-bleu - My son loves it, and so does the French President

Chicken cordon-bleu is the kind of regressive dish I love. It puts me in my direct comfort zone!
I guess maybe it's the same for you. Our childhood memories come straight back, the school's cafeteria not great, the meat overcooked, the fries too soft, the spinach downright disgusting.
I suggest that you make a clean sweep of all that!
You will learn how to make a cordon bleu worthy of its name. How to revisit it if you wish. You'll find that after trying my recipe, you'll make it regularly.

  • Author: Jean-Yves
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 peoples 1x
  • Category: Comfort food
  • Method: Fried
  • Cuisine: USA

Ingredients

Scale
  • 4 chicken breasts
  • 2 slices of a very good white ham
  • 4 comté cheese or swiss slices
  • 50 g flour
  • 1 egg
  • 100 g panko breadcrumbs
  • 1 pinch of salt
  • 1 turn of pepper mill
  • 5 cl sunflower oil

Instructions

  1. Open the chicken breasts in the wallet thickness. That is, without cutting them into two separate pieces.
  2. Season the breasts, inside and out.
  3. Adds ½ slice of white ham and 1 slice of county ham
  4. Closes the breasts
  5. Heat the oil in your pan over medium heat.
  6. Prepare 3 plates, 1 with the flour, 1 with the egg lightly beaten, 1 with the breadcrumbs
  7. Pass each stuffed breast alternately through flour, egg and breadcrumbs.
  8. Place your blue cords in the pan, making sure the fire is not too hot.
  9. Turn your blue cords over when the breadcrumbs have taken on a nice hazelnut hue.
  10. Cook for 4 to 5 minutes on each side, depending on the thickness of the chicken.
  11. Be sure to remove excess fat by laying your blue cords on absorbent paper before serving.

Notes

//You can replace

     the chicken by :

  • veal
  • turkey

      the ham by :

  • turkey "ham", chicken "ham",
  • beef jerky,
  • prosciutto or Serrano,
  • some chorizo

     the comté cheese by :

  • mature or smoked cheddar
  • of the raclette
  • of the Ossau-iraty
  • of the fourme de Montbrison (blue cheese)
  • and just about all cheeses made from cow's or sheep's milk.

// You can use classic breadcrumbs instead of panko. See a green breadcrumbs by mixing 50g of parsley with 100g of breadcrumbs. This gives a little more freshness to the whole.

// You can finish baking the cordon bleu in the oven at 356°F for 10 minutes. But only after having taken care to color them on both sides.

Keywords: Cordon bleu, chicken, ham, cheese, comfort food,